Corn-Stuffed Tomatoes

Name: Corn-Stuffed Tomatoes
Prep time: 25 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1 3/4 c. fresh corn kernels; 1 c. jasmine rice, cooked; 1/2 avocado, finely chopped; 1/4 c. chopped yellow pepper; 1/4 c. chopped green pepper; 1/4 c. chopped red onion; 4 tbsp. olive oil; 3 tbsp. chopped fresh cilantro; 2 1/2 tbsp. lemon juice; 1/4 tsp. sea salt; 1/4 tsp. freshly ground pepper; 1/4 tsp. ground cumin; 6 medium vine tomatoes, whole

By Cheryl SlocumPublished: Jun 30, 2009

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Yields:

6 serving(s)

Prep Time:

25 mins

Total Time:

25 mins

Cal/Serv:

209

Take advantage of the season's best fresh tastes by stuffing vine tomatoes with corn, avocado, and cilantro.

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Ingredients

1 3/4 cups fresh corn kernels
1 cup jasmine rice, cooked
1/2 avocado, finely chopped
1/4 cup chopped yellow pepper
1/4 cup chopped green pepper
1/4 cup chopped red onion
4 Tbsp. olive oil
3 Tbsp. chopped fresh cilantro
2 1/2 Tbsp. lemon juice
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
1/4 tsp. ground cumin
6 medium vine tomatoes, whole

Directions

1. Step 1In a large bowl, toss all ingredients together — except tomatoes — and set aside. Slice tops off tomatoes and remove insides. Fill each tomato with 1/2 cup corn-rice mixture and serve.

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